Buttermilk-Marinated Lamb with Mustard Seeds and Savory
Published September 11, 2012
- Total Time
- 1 hour 40 minutes, plus marinating time
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Ingredients
1 quart buttermilk
6 garlic cloves, minced
Kosher salt and black pepper
1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)
3 tablespoons whole-grain mustard
1 tablespoon dried savory or thyme
Nutritional analysis per serving (8 to 12 servings)
7 grams carbs; 220 milligrams cholesterol; 712 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 47 grams fat; 1 gram fiber; 984 milligrams sodium; 62 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
- Step 2
Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 ½ hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
- Step 3
Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.
Private Notes